Tlayuda

12 oz Bean Black Fancy with Ferrous Gluconate
2 Ea Tortilla Flour Golden Wheat 12" Pressed Meets School Grain Requirements
1/2 Tbsp Garlic Whole Peeled Reclosable Bag 100-130 Cnt/lb Fresh, Minced
1 Tsp Cumin Seed Ground
2 oz Onion Yellow Jumbo Us #1 Fresh, Diced
3/4 oz Pepper Pasilla No Stem
1 1/2 Tsp Sugar Brown Light
1 Tbsp Oil Olive 10% Blended
4 oz Shrimp White Raw Peeled and Deveined 31-40 No Tail Individually Quick Frozen
1 Tsp Chili Ancho Powder
3 oz Cheese Chihuahua Shredded Refrigerated, Divided
4 oz Lettuce Shredded 1/8" Fresh, Divided
2 oz Tomato Roma Fresh, Diced and divided
1/8 oz Onion Red Jumbo Us #1 Fresh, Sliced thin
1/8 Ea Cilantro Bunched Fresh, Chopped fine
1/2 oz Sour Cream Tub Bulk Refrigerated
2 Ea Lime Us #1 175/200 Size Fresh, Juice only

In a hot sauté pan, add the pasilla Chile’s, yellow onion, garlic and cumin with the oil. Cook for about 4-5 minutes.
Place the mixture into a blender with the black beans. This should create a paste.
Whisk the sour cream vigorously until it is a sauce like consistency.
Toss the shrimp in the ancho powder and sauté until cooked through.
Place the black bean paste onto the tortillas and top off with the chihuahua cheese. Bake at 375 degrees for about 12 minutes and remove.
Toss the shredded lettuce with the lime juice and cilantro. Top off the tortillas with the lettuce mixture, diced tomato, shrimp, red onion and drizzle the sour cream on top.
Top off the tortillas with the lettuce mixture, diced tomato, shrimp, red onion and drizzle the sour cream on top.

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